I do gammon in the slow cooker, with veg and lentils to make soup. We have it hot the first day, with potatoes/other veg, then cold the next day in sandwiches with the soup made the day before, and if any left, cold with salad/baked potato etc. Don't fancy heating it again.

Just do it! Unless it's a really long incubation period...I'm still fine. I wouldn't do it with roast chicken, then heat up chicken soup twice though. Unless several people on mumsnet tell me it's fine.

I have reheated things including meat and rice to lukewarm many times without counting for myself or family members, including the children, and we are still standing and in fact pretty robust immunologically.

Obviously it won't apply to everybody but for non-immuno-compromised individuals what doesn't kill you does make you stronger. Many studies show that.

I've reheated home made chicken soup loads of times. My lunch today was the remains of two batches of soup that were reheated once and then put in the freezer and reheated again today. I did give it a good boil but I'm definitely not dead. In fact it was bloody lovely.

I've have to keep a Food Hygeine certificate up to date for work purposes. You're only ever meant to heat up anything - not just meat - once. Repeated heating of soup is definitely a no-no. Break it up into batches and just re-heat portions as you need them, not the whole lot. In hospitals (where I work) you can't even re-heat once, but that's because the patients are immune-compromised.

Out of interest, rice is one of the dodgiest things you can re-heat and gives one of the highest incidences of food poisoning, so that has to be especially hot when reheated to be safe.

But in reality...I re-heat things more than once, but rarely more than twice, given what I know from the courses I've done.